Roasted Broccoli with Toasted Pangritata
A delicious and straightforward side dish that transforms humble broccoli into something extraordinary with a fragrant, slightly crispy texture and crunchy golden pangritata.
Ingredients
For the Broccoli
- 1 large broccoli Cut into florets
- 2 tbsp olive oil For tossing the broccoli
- 1/2 tsp salt For seasoning
- 1/4 tsp freshly ground black pepper For a gentle kick
For the Pangritata
- 1/2 cup homemade breadcrumbs or panko Chunkier is better for texture
- 3 tbsp finely grated Parmesan Optional, adds depth of flavor
- 1 tbsp extra olive oil To ensure breadcrumbs reach golden perfection
- pinch salt For seasoning the pangritata mixture
Instructions
Preparation
- Toss the broccoli florets in a bowl with 2 tablespoons of olive oil, salt, and freshly ground pepper until well coated.
- Spread the broccoli in a single layer on a baking tray.
- Roast in a preheated oven at 350°F (180°C) for about 10 minutes.
- While the broccoli roasts, mix together the breadcrumbs, Parmesan (if using), 1 tablespoon of olive oil, and a pinch of salt in a small bowl.
Cooking
- Once the broccoli is almost done, pull out the baking tray and gently move the broccoli to one side, creating space for the breadcrumb mixture.
- Spread the breadcrumb mixture evenly on the open side of the tray.
- Return the tray to the oven and roast for an additional 12 minutes, ensuring breadcrumbs turn golden and crispy.
- Once everything is perfectly roasted, transfer the combined broccoli and pangritata into a serving bowl.
- Enjoy while warm for the best flavor and texture!
Notes
Do not overcrowd your baking tray for best roasting results. Consider adding minced garlic to the breadcrumbs for a savory twist. Using homemade breadcrumbs yields fresher flavors compared to store-bought.